ROYAL RASPBERRY CAKE
My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
RASPBERRY CAKE
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE RASPBERRY CAKE
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.
RED RASPBERRY CAKE
Have been a big fan of this really easy recipe. It is taken from the Elsah Landing Heartland Cookbook which states "This recipe was an Illinois county fair winner!" Everytime I make it every one raves.
Provided by cmbartell
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine raspberries and gelatin in a bowl. Set aside.
- Sift flour, sugar, baking poweder and salt into a large bowl.
- Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth.
- Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan.
- Pour batter over mashmallows.
- Spoon raspberry mixture over batter.
- Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean.
- Serve warm with whipped cream or ice cream, or both.
Nutrition Facts : Calories 539.8, Fat 16.4, SaturatedFat 9.3, Cholesterol 118.4, Sodium 475.2, Carbohydrate 90.9, Fiber 5.6, Sugar 53.6, Protein 9.9
RED RASPBERRY CAKE
Make and share this Red Raspberry Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Combine raspberries and gelatin,set aside.
- Sift together flour,sugar,baking powder and salt into a bowl.
- Add shortening,milk and eggs.
- Beat at low speed to blend.
- Beat at medium speed 3 minutes until batter is smooth.
- Arrange marshmallows in well greased 13x9x2 inch cake pan.
- Pour batter over marshmallows.
- Spoon raspberry mixture evenly over batter.
- Bake in 350 oven for 50 minutes or until cake tests done.
- Cool in pan.
- Serve with whipped cream or ice cream.
Nutrition Facts : Calories 4253.1, Fat 132.8, SaturatedFat 36.4, Cholesterol 668.7, Sodium 3028.6, Carbohydrate 716.1, Fiber 44.8, Sugar 428.7, Protein 70.3
OH SO SIMPLE RASPBERRY CAKE
Make and share this Oh so Simple Raspberry Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
- Spread batter in a greased and floured 13x9 inch baking pan.
- Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
- Frost cooled cake, cut into squares and serve.
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